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Sangria Peaches à la Mode


  • 2 ripe peaches

  • 6oz jar Sangria Wine Jelly

  • 1 pint pistachio ice cream

  • Chopped pistachios for garnish

  • Fresh mint for garnish

Ready in 1 hour 10 minutes

Makes  2 Servings

  1. Slice each peach  into 8 wedges, removing the pits. Arrange 8 wedges in the bottom of a single-serve bowl, sorbet dish or ice cream cup.  Do the same for the second peach/bowl. 

  2. Melt the Sangria Wine Jelly over low heat until just smooth. Pour 3 oz of the jelly into each bowl. Refrigerate for at least one hour. 

  3. When ready to serve, scoop pistachio ice cream onto the jelly/peach combination. Scoop as much as your choice of dish will allow. 

  4. Garnish with chopped pistachios and mint sprigs. Serve immediately.


Print recipe HERE.

Recipe adapted from Betty Crocker's Hostess Cookbook ©1967

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